青稞全谷物、青稞米和青稞麸皮中多酚化合物的定量分析及抗氧化活性评价
TS210.1; 为对比分析青稞全谷物、青稞米和麸皮中多酚化合物的含量及其抗氧化活性,以紫青稞和糯青稞为原料,研磨收集青稞全谷物、青稞米和麸皮,提取其中的β-葡聚糖并检测含量,提取游离酚和结合酚并分析其总多酚、总黄酮含量,并采用UPLC定量分析多酚提取物中的原儿茶酸、对羟基苯甲酸、香草酸、咖啡酸、香草醛、对香豆酸、阿魏酸、芥子酸、木犀草素-7-O葡萄糖醛酸、柯伊利素-7-O葡萄糖醛酸、木樨草素、柯伊利素、花青素和8种阿魏酸二聚体,通过DPPH、ABTS评价游离和结合多酚提取物的抗氧化活性.结果表明:β-葡聚糖在全谷物和青稞米中含量较接近,但二者显著高于青稞麸皮(P＜0.05);总多酚含量在紫青...
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| Published in | 食品工业科技 Vol. 45; no. 21; pp. 246 - 253 |
|---|---|
| Main Authors | , , , , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
四川省农业科学院农产品加工研究所(四川省农业科学院食物与营养健康研究所),四川成都 610066%甘孜藏族自治州农业科学研究所,四川康定 626000
01.11.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023110217 |
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| Abstract | TS210.1; 为对比分析青稞全谷物、青稞米和麸皮中多酚化合物的含量及其抗氧化活性,以紫青稞和糯青稞为原料,研磨收集青稞全谷物、青稞米和麸皮,提取其中的β-葡聚糖并检测含量,提取游离酚和结合酚并分析其总多酚、总黄酮含量,并采用UPLC定量分析多酚提取物中的原儿茶酸、对羟基苯甲酸、香草酸、咖啡酸、香草醛、对香豆酸、阿魏酸、芥子酸、木犀草素-7-O葡萄糖醛酸、柯伊利素-7-O葡萄糖醛酸、木樨草素、柯伊利素、花青素和8种阿魏酸二聚体,通过DPPH、ABTS评价游离和结合多酚提取物的抗氧化活性.结果表明:β-葡聚糖在全谷物和青稞米中含量较接近,但二者显著高于青稞麸皮(P＜0.05);总多酚含量在紫青稞和糯青稞中均呈现麸皮＞全谷物＞青稞米,且均表现出总多酚含量在游离酚提取物中高于结合酚提取物;总黄酮含量在紫青稞和糯青稞的游离酚提取物中仍呈现麸皮＞全谷物＞青稞米,且总黄酮含量呈现游离酚提取物中高于结合酚提取物;经过对21种单体酚的定量分析,发现青稞麸皮中检测到的结合多酚种类最多,其次为青稞全谷物,青稞米中最少,所有检测到的多酚中,其含量均呈现为麸皮＞全谷物＞青稞米,此外,阿魏酸含量在紫青稞和糯青稞麸皮的结合酚提取物中含量远高于其他多酚.紫青稞麸皮的游离酚提取物中检测到高含量的柯伊利素-7-O葡萄糖醛酸(1780.78 μg/g)和花青素(2137.67 μg/g).抗氧化实验表明青稞麸皮具有强于青稞全谷物和青稞米的清除DPPH和ABTS+自由基的能力.本研究为青稞全谷物以及青稞麸皮的开发利用提供了理论基础. |
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| AbstractList | TS210.1; 为对比分析青稞全谷物、青稞米和麸皮中多酚化合物的含量及其抗氧化活性,以紫青稞和糯青稞为原料,研磨收集青稞全谷物、青稞米和麸皮,提取其中的β-葡聚糖并检测含量,提取游离酚和结合酚并分析其总多酚、总黄酮含量,并采用UPLC定量分析多酚提取物中的原儿茶酸、对羟基苯甲酸、香草酸、咖啡酸、香草醛、对香豆酸、阿魏酸、芥子酸、木犀草素-7-O葡萄糖醛酸、柯伊利素-7-O葡萄糖醛酸、木樨草素、柯伊利素、花青素和8种阿魏酸二聚体,通过DPPH、ABTS评价游离和结合多酚提取物的抗氧化活性.结果表明:β-葡聚糖在全谷物和青稞米中含量较接近,但二者显著高于青稞麸皮(P＜0.05);总多酚含量在紫青稞和糯青稞中均呈现麸皮＞全谷物＞青稞米,且均表现出总多酚含量在游离酚提取物中高于结合酚提取物;总黄酮含量在紫青稞和糯青稞的游离酚提取物中仍呈现麸皮＞全谷物＞青稞米,且总黄酮含量呈现游离酚提取物中高于结合酚提取物;经过对21种单体酚的定量分析,发现青稞麸皮中检测到的结合多酚种类最多,其次为青稞全谷物,青稞米中最少,所有检测到的多酚中,其含量均呈现为麸皮＞全谷物＞青稞米,此外,阿魏酸含量在紫青稞和糯青稞麸皮的结合酚提取物中含量远高于其他多酚.紫青稞麸皮的游离酚提取物中检测到高含量的柯伊利素-7-O葡萄糖醛酸(1780.78 μg/g)和花青素(2137.67 μg/g).抗氧化实验表明青稞麸皮具有强于青稞全谷物和青稞米的清除DPPH和ABTS+自由基的能力.本研究为青稞全谷物以及青稞麸皮的开发利用提供了理论基础. |
| Abstract_FL | This study focused on the extraction and analysis of β-glucan,free and bound phenols,total phenolic content(TPC),and total flavonoid content(TFC)from whole grain,rice,and bran of purple and glutinous hulless barley,and assessment of the antioxidant activity of extracts.Ultra-high-performance liquid chromatography(UPLC)quantified various phenolic compounds,including protocatechuic aicd,p-hydroxybenzoic acid,vanillic acid,caffeic acid,vanillin,p-coumaric acid,ferulic acid,sinspic acid,luteolin-7-O-glucuronide,chrysoeriol-7-O-glucuronide,luteolin,chrysoeriol,anthocyanin and 8 types of ferulic acid dimers.The antioxidant activities of free and bound phenolic extracts were evaluated by using DPPH and ABTS+free radical scavenging assays.The results revealed that β-glucan content was comparable in whole grains and barley rice but significantly higher than that in bran(P＜0.05).TPC and TFC were higher in bran than in whole grains or rice,with free phenolic extracts showing higher content than bound phenolic extracts.Bran contained a greater variety and higher content of bound polyphenols,followed by whole grains and rice.Particularly,ferulic acid was abundant in the bound phenolic extracts of bran of both barley types.The free phenolic extract of purple hulless barley bran showed high levels of chrysoeriol-7-O-glucuronic acid(1780.78 μg/g)and anthocyanins(2137.67 μg/g).Antioxidant assays demonstrated that hulless barley bran exhibited a stronger capability to scavenge DPPH and ABTS+free radicals than whole grains and rice.This study provides a partial theoretical basis for the development and utilization of whole grain of hulless barley and hulless barley bran. |
| Author | 陈建 谢世刚 夏陈 邓俊琳 余鳗游 刘廷辉 朱柏雨 杨星 杨开俊 向卓亚 |
| AuthorAffiliation | 四川省农业科学院农产品加工研究所(四川省农业科学院食物与营养健康研究所),四川成都 610066%甘孜藏族自治州农业科学研究所,四川康定 626000 |
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| Author_FL | XIE Shigang XIANG Zhuoya XIA Chen CHEN Jian YANG Xing ZHU Boyu YU Manyou LIU Tinghui DENG Junlin YANG Kaijun |
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| DOI | 10.13386/j.issn1002-0306.2023110217 |
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| DocumentTitle_FL | Quantitative Analysis and Antioxidant Activity of Polyphenolic Compounds in Whole Grain,Rice,and Bran of Hulless Barley |
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| Keywords | 花青素 hulless barley UPLC 多酚 anthocyanin 抗氧化活性 polyphenol antioxidant activity 青稞 |
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| Title | 青稞全谷物、青稞米和青稞麸皮中多酚化合物的定量分析及抗氧化活性评价 |
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